Easy Thai Peanut Chicken (Slow Cooker Recipe)
Easy Thai Peanut Chicken made in the slow cooker with tender chicken and a rich, creamy peanut sauce. A simple family dinner packed with bold flavor.
- Prep Time: 10 minutes
- Cook Time: 5–6 hours on Low or 2.5–3.5 hours on High
- Total Time: Approximately 5 hours 10 minutes to 6 hours 10 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Slow Cooker / Crockpot
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Ingredients
1.5–2 lbs (700–900g) boneless, skinless chicken thighs or chicken breasts
1 cup unsweetened natural creamy peanut butter
½ cup low-sodium soy sauce
¼ cup honey or brown sugar
2–3 tablespoons rice vinegar or fresh lime juice
1 tablespoon sesame oil (optional)
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1–2 teaspoons red chili flakes or Sriracha (adjust to taste)
1 cup canned coconut milk (optional, for extra creaminess)
½ cup water or chicken broth
Optional Garnishes
Crushed peanuts
Chopped fresh cilantro
Sliced green onions
Sesame seeds
Lime wedges
Instructions
Step 1: Make the Peanut Sauce
In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar (or lime juice), sesame oil, ginger, garlic, chili flakes, and water or broth. If using coconut milk, whisk it into the mixture until smooth.
Step 2: Add Chicken to Slow Cooker
Place the chicken in the bottom of the slow cooker. Pour the peanut sauce over the chicken, ensuring all pieces are evenly coated.
Step 3: Cook
Low: 5–6 hours
High: 2.5–3.5 hours
Cook until the chicken is tender and easily pulls apart with a fork.
Step 4: Shred and Stir
Using two forks, shred the chicken directly in the slow cooker. Stir well to coat the shredded chicken in the sauce.
Step 5: Garnish and Serve
Top with crushed peanuts, cilantro, green onions, or sesame seeds. Serve hot over rice, noodles, cauliflower rice, or steamed vegetables.
Notes
Chicken thighs provide the juiciest results, but breasts work well too.
Add extra broth if the sauce becomes too thick.
For a spicier version, increase the Sriracha or chili flakes.
Natural peanut butter works best for a rich, authentic peanut flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months.
